Berry, Sponge, and Custard Cups

Heat the oven to 200°C (190°C in a fan oven), 400°F, gas 6.

Beat the egg yolks with the sugar until pale and creamy. Beat the egg whites with a pinch of salt until stiff. Mix the flour with the cornflour and baking powder and gradually fold the flour mixture into the egg whites, alternating with portions of the egg yolk cream.

Spread the sponge mixture onto a baking tray lined with baking parchment to a thickness of approx. 6 mm. Bake for approx. 10 minutes. Remove from the oven and turn out onto a clean tea towel sprinkled with sugar. Spread the jam over the sponge, roll it up and let cool.

For the cream, bring the milk with the vanilla sugar and vanilla essence to the boil. Beat the egg yolks with the sugar and cornflour and slowly pour in the milk in a thin stream. Return to the pan, add the grated chocolate and stir until the mixture thickens. Pour into a bowl and let cool, stirring occasionally. Whip the cream until stiff and fold in to the mixture, reserving 4 tbsp.

Mix the berries and cherries. Place about half the fruit in a bowl. Mix with the orange juice, sugar and liqueur, then divide the mixture between 4 serving glasses.

Divide the sponge roll in half and slice. Place slices on top of the berries, pressing them onto the sides of the glass. Mix the remaining berries into the cream (reserving 4 tbsp) and fill into the glasses. Top with the remaining whipped cream and garnish with the reserved berries.